Fresh Strawberry Cream Scones
Servings: 8 scones
Calories: 436kcal
Fresh strawberry cream scones bake up light with the perfect crumbly texture. They're craggy in the most wonderful way, and dotted with fresh strawberries that get jammy as they bake for concentrated flavor. They have the perfect light, crumbly texture, are made in one bowl, and go from mixing to baking to eating in about 40 minutes!
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Ingredients
Strawberry Scone Dough
- 3 cups all-purpose flour plus more for dusting
- ¼ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 8 tablespoon unsalted butter (1 stick)
- 1 cup diced strawberries
- 1 egg
- 1¼ cup heavy cream plus more for the tops of the scones
- turbinado sugar or granulated sugar for the tops of the scones
Scone Glaze (optional)
- 1 cup powdered sugar
- 2 tablespoons water or fresh lemon juice
Instructions
Strawberry Scones
- Preheat the oven to 375°F and place a rack in the center. Line a baking sheet with parchment paper.
- Remove the hull from the strawberries and cut them into pieces about the size of a marble. Set aside.
- In a large mixing bowl, gently whisk together the flour, baking soda, baking powder, salt and sugar.
- Cut the butter into small cubes and add to the dry ingredients. Toss to ensure it's evenly coated with flour. Use a pastry blender or your fingers to work the butter into the flour. Continue until the butter pieces in the dough are about the size of peas.
- Add the diced strawberries to the flour-butter mixture and toss around so they are each individually coated with the flour mixture.
- Make a well in the center of the dry ingredients. Beat the egg lightly and add it to the bowl along with 1 ¼ cup of heavy cream. Starting from the center of the mixture, use a fork to gently stir the wet ingredients into the dry until a shaggy dough forms. Use your hands to bring the dough together, being careful not to overwork it. Some spots may still seem a bit dry and that's okay.
- Turn the dough out onto a well-floured surface and use a bench scraper or your hands to turn the dough a couple of times until it comes together. It will still be craggy in places, not smooth. Form the dough into a circle or square about 1-inch thick. Cut into 8 equal pieces. See note below.
- Use a pastry brush to brush the top of each scone with heavy cream, then sprinkle with turbinado sugar or granulated sugar.
- Place the scones 1 to 2 inches apart on the prepared baking sheet and bake for 25-30 minutes, until the scones are lightly golden and the strawberry pieces are getting jammy. Allow to cool on the baking sheet for a few minutes before serving. If not serving immediately, slide the parchment paper onto a cooling rack until ready to serve.
Scone Glaze
- Mix the powdered sugar, water or lemon juice in a small bowl. You can adjust the consistency by adding more sugar or more liquid. Allow the strawberry scones to cool for 10-15 minutes, then drizzle the glaze over the top.
Notes
- You MUST use fresh strawberries: The texture of strawberries changes dramatically when they are frozen and they will collapse and release too much moisture when thawed.
- Make a square for evenly shaped scones: I prefer to shape my strawberry scone dough into a square instead of a circle. I cut the square into four smaller squares, then cut the small squares corner to corner to make two triangles. I feel like this results in more evenly shaped scones than forming a circle and cutting into wedges, but you do you!
- It's very important to handle the dough as little as possible: Warm hands are the enemy of fluffy, perfectly crumbly strawberry scones.
- Keep all of your ingredients cold: You need the steam created by cold butter and cream to help the scones rise. If the butter gets warm while working it into the flour, but the bowl back in the refrigerator for 10-20 minutes until it's cold again.
- To make 16 mini scones: cut the 8 triangles in half again. Bake for 18-25 minutes until lightly golden.
- Recipe adapted lightly from Bon Appétit.
- To store: Scones are best eaten the day they are made. Because the strawberries add moisture to the dough, the scones tend to soften quite a bit overnight. Store them lightly covered with foil at room temperature for up to 36 hours.
- To freeze: Strawberry scones freeze well! To freeze baked scones, allow them to cool to room temperature, then wrap individually in aluminum foil and store in a freezer-safe bag. To freeze unbaked scones, cut them into wedges then freeze on a baking sheet. Once frozen, wrap individually and store in a zip top bag. To bake from frozen, follow the recipe as directed beginning with brushing them with cream on top. You may need to bake them a few minutes longer.
- To reheat: Unwrap the scones, then place on a parchment-lined sheet pan in a 300°F oven for 4-8 minutes until heated through. (If frozen, allow to thaw at room temperature for one hour before reheating.)
Nutrition
Calories: 436kcal | Carbohydrates: 45g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 93mg | Sodium: 235mg | Potassium: 225mg | Fiber: 2g | Sugar: 8g | Vitamin A: 928IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 2mg
